My mother used to make this Tamatar Chutney in a stone grinder commonly known as sil batta. Today I am sharing the same Tamatar Lehsun wali Chutney / Tomato Garlic chutney recipe, but I am using an electronic grinder other than manual.

Chutney or chatni is basically a Sanskrit word catni, which means lick. Chutneys are of different varieties like wet and dry. Recipes of chutney may vary from state to state. Chutney is a very popular side dish in all over India. In North Indian food chutney plays a very important role.

The good thing about chutney, you can make chutney from fruits, vegetables herbs and even spices.

Whether its Dahi bhalla, Tehri, Pakora or even chaat, everything is incomplete without spicy and flavorful chutney.

Ingredients for making Tamatar Lehsun Chutney / Tomato Garlic Chutney

Tomato (Tamatar) – 2

Garlic (Lehsun) – 7 / 8 clove

Ginger (Adrak) – small piece

Green chilli (Hari Mirch) – 2

Salt – according to taste

Lemon (Nimbu) – ½

Basic preparation for Tamatar Lehsun Chutney / Tomato Garlic Chutney

Wash Tomato and chop roughly.

Peel garlic and ginger.

Squeeze half of the lemon and collect juice in a bowl.

Method for making Tamatar Lehsun Chutney / Tomato Garlic Chutney

Step 1: Take all the ingredients in a mixer jar or a mixer chutney jar. Grind well to make a smooth paste.

Step 2: Taste salt and if required add a little more salt. Bring it out in a bowl.